About this recipe:Once I realised how much hidden sugar can be in some of the big brands of ketchup, I started making my own using a small amount of natural maple syrup and coconut sugar to sweeten instead of refined sugars.
1.8L tomato passata
170g tomato puree
2 tablespoons cider vinegar
2 tablespoons maple syrup
1 tablespoon coconut sugar
1 teaspoon salt
1/4 teaspoon onion salt
1/8 teaspoon garlic granules
1 pinch ground allspice
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Method Prep:10min › Cook:20min › Ready in:30min
Combine tomato passata, tomato puree, water, cider vinegar, maple syrup, coconut sugar, salt, onion salt, garlic granules and allspice in a saucepan over low heat; simmer until slightly reduced, about 20 minutes. Cool completely before transferring to a sterilised ccontainer or jar; cover with tight-fitting lid and store in fridge.
I wanted to make a barbecue sauce and a lot of them use a lot of tomato ketchup. I didn't want to put all of those nasties in my sauce so I used this for the base. I did mean I had to add some maple syrup to the barbecue sauce as it wasn't as sweet, but it's a better sauce because of it - 29 Apr 2016